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Paleo Dill Shrimp Salad, A Light, Seafood Brunch Side

I am waiting for my man to get home from playing golf with his friends so that we can go out and enjoy this beautiful weather! So while I wait, I thought I’d update our website and add a few of the new concoctions we’ve been working on…

Every now and again, I just want something a little different. Refreshing is the theme for the moment for me – I think I want to combine hot and cold flavors. So spicy Thai Chicken Wings to bring you up, and cool dill shrimp salad to cool you off with a side of delicious Cucumber Water….perfect!

This salad is actually really good for breakfast too with a nice side of fish.

Paleo Dill Shrimp Salad

30 Large Shrimp (raw)

Adobo (for dusting the shrimp, about ½ tsp)

2 Tbsp Coconut Milk

4 Tbsp Paleo Mayo

1 Garlic clove

¾ tsp Dill (dried)

¾ cup Sweet Onion

1/3 cup Cucumber (peeled, de-seeded, diced)

1 small rib Celery

1 Tbsp White Wine (if you are OK with wine. If not, omit)

1/8 tsp Sea Salt

Coconut Oil Spray

Peel the raw shrimp and dust them with Adobo, coating lightly. Heat a pan to medium-high heat (about a 7-8 on my stove) and spray with coconut oil. Cook the shrimp for about 3-4 minutes on each side or under pink and cooked through. Remove from heat and set aside to let cool.

While the shrimp are cooling, mince the garlic, dice the onion and celery; and peel, de-seed and dice the cucumber. Put all ingredients in a bowl. Add the coconut milk, mayo and dill.

Next, dice the shrimp and add to the mixture. Chill and done!

Serve this with our Cucumber Water, Sweet Potato Salad and Thai Chicken Wings for a great Labor Day feast!

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